Pan-Seared Catfish with Spicy Remoulade and Pickled Okra

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-seared catfish fillets topped with a zesty remoulade sauce and served alongside tangy pickled okra for a classic Southern seafood dish. This Southern United States-inspired seafood recipe, ready in about 25 minutes, pairs catfish fillets, cornmeal, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Southern United States cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) catfish fillets
1 cup cornmeal
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
3 tbsp vegetable oil
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1 tbsp lemon juice
1 tbsp chopped capers
1 cup sliced pickled okra
2 tbsp chopped fresh parsley

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a shallow dish, combine 1 cup cornmeal with 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 catfish fillets in the mixture, pressing to coat evenly.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4-5 minutes per side until the coating is golden and fish flakes easily with a fork.
Step 3: While fish cooks, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, and 1 tbsp chopped capers to make the remoulade sauce.
Step 4: Plate the cooked catfish fillets and spoon the spicy remoulade over each. Garnish with 1 cup sliced pickled okra and 2 tbsp chopped fresh parsley. Serve immediately with lemon wedges if desired.